A - CÂU GIÁN TIẾP

Task 1. Rewrite these following sentences with the same meaning

1. She said, "I am reading."

→ She said that.......

2. They said, "We are busy."

→ They said that ….......

3. He said, "I know a better restaurant."

→ He said that.........

4. She said, "I woke up early."

→ She said that.......

5. He said, "I will ring her."

→ He said that.......

6. They said, "We have just arrived."

→ They said that.......

7. He said, "I will clean the car."

→ He said that.......

8. She said, "I did not say that."

→ She said that.......

→ She said that.......

10. He said: "I won't tell anyone."

→ He said that.......

Task 2. Rewrite these following sentences with the same meaning

1. "Where is my umbrella?" she asked.

→ She asked.......

2. "How are you?" Martin asked us.

→ Martin asked us.......

3. He asked, "Do I have to do it?"

→ He asked.......……

4. "Where have you been?" the mother asked her daughter.

→ The mother asked her daughter.......

5. "Which dress do you like best?" she asked her boyfriend.

→ She asked her boyfriend.......

6. "What are they doing?" she asked.

→ She wanted to know.......

7. "Are you going to the cinema?" he asked me.

8. The teacher asked, "Who speaks English?"

→ The teacher wanted to know......

9. "How do you know that?" she asked me.

→ She asked me.......

10. "Has Caron talked to Kevin?" my friend asked me.

→ My friend asked me.......

Task 3. Rewrite these following sentences with the same meaning

1. “I won’t help you with your homework. Never ! ” Jane said to me.

Jane refused........

2. Joe said, “Please come to my party.”

Joe invited........

3. Mr. Gray said, “Don’t play in the street.”

Mr. Gray warned the children not.......

4. “Would you like to come on a picnic with us?

They invited.......

5. “Please don’t tell anybody what happened.”

He asked.......
Task 5. Rewrite these following sentences with the same meaning

1. “If you don’t give me a pay rise. I’ll resign.”

She threatened......

2. “I’ll finish the work by the end of this week.”

John promised......

3. “You ought to take a break, Andrew.”

She advised......

4. “Don’t forget to go to the supermarket after work.”

They reminded......

5. “Why don’t we sing a few songs?”

He suggested.......

B - READING - GAP FILLING

Olive oil has been one of the staples of the Mediterranean diet for thousands of years
and its popularity is growing rapidly in other parts of the world. It is one of the most
versatile oils for cooking and it enhances the taste of many foods. Olive oil is the only
type of vegetable/fruit oil that can be obtained from just pressing. Most other types of
popular oils (corn, canola, etc.) Must be processed in other ways to obtain the oil.
Another important bonus is that olive oil has proven health benefits. Three basic
grades of olive oil are most often available to the consumer: extra Virgin, Virgin and
Olive Oil. In addition to the basic grades, olive oil differs from one country or region
to another because of the types of olives that are grown, the harvesting methods, the
time of the harvest, and the pressing techniques. These factors all contribute to the
individual characteristics of the olive oil.
Olive trees must be properly cared for in order to achieve good economic yields. Care
includes regular irrigation, pruning, fertilizing, and killing pests. Olives will survive
on very poor sites with shallow soils but will grow very slowly and yield poorly. Deep
soils tend to produce excessively vigorous trees, also with lower yields. The ideal site
for olive oil production is a clay loam soil with good internal and surface drainage.
Irrigation is necessary to produce heavy crops and avoid alternate bearing. The site
must befree of hard winter frosts because wood damage will occur at temperatures
below 15°F and a lengthy spell of freezing weather can ruin any chances for a decent
crop. The growing season also must be warm enough so fruits mature before even
light fall frosts (usually by early November) because of potential damage to the fruit
and oil quality. Fortunately, olive trees are very hardy in hot summer temperatures and
they are drought tolerant.
The best olive oils hold a certificate by an independent organization that authenticates
the stone ground and cold pressed extraction process. In this process, olives are first
harvested by hand at the proper stage of ripeness and maturity. Experts feel that hand
harvesting, as opposed to mechanical harvesting, eliminates bruising of the fruit which
causes tartness and oil acidity. The olives harvested are transferred daily to the mill.
This is very important because this daily transfer minimizes the time spent between
picking and pressing. Some extra virgin olive oil producers are known to transfer the
olives by multi-ton trucks over long distances that expose the fragile fruit to crushing
weight and the hot sun, which causes the olives to begin oxidizing and thus becoming
acidic. In addition to the time lapse between harvesting and pressing, olive oil must be
obtained using mechanical processes only to be considered virgin or extra virgin. If
heat and/or chemical processes are used to produce the olive oil or if the time lapse is
too long, it cannot be called virgin or extra virgin.
Once at the mill, the leaves are sucked away with air fans and the olives are washed
with circulating potable water to remove all impurities. The first step of extraction is
mashing the olives to create a paste. The oil, comprising 20% to 30% of the olive, is
nestled in pockets within the fruit’s cells. The olives are crushed in a mill with two
granite millstones rolling within a metal basin. Crushing and mixing the olives
releases the oil from the cells of the olive without heating the paste. A side shutter on
the mill’s basin allows the mixed olive paste to be discharged and applied to round
mats. The mats are stacked and placed under the head of a hydraulic press frame that
applies downward pressure and extracts the oil. The first pressing yields the superior
quality oil, and the second and third pressings produce inferior quality oil. Some
single estate producers collect the oil that results from just the initial crushing while
many other producers use an additional step to extract more oil. The olive pulp is
placed on mats constructed with hemp or polypropylene that are stacked and then
pressed to squeeze the pulp. Oil and water filter through the mats to a collection tank
below. The water and oil are then separated in a centrifuge.
Regardless of the method used for the first pressing, the temperature of the oil during
production is extremely important in order to maintain the distinct characteristics of
the oil. If the temperature of the oil climbs above 86°F, it will be damaged and cannot
be considered cold-pressed. The first pressing oil contains the most "polyphenols",
substances that have been found to be powerful antioxidants capable of protecting
against certain types of disease. The polyphenols are not the only substances in the
olive with health-promoting effects, but they are quite unique when compared to other
commonly used culinary oils such as sunflower and soy. It is these polyphenols that
really set extra virgin olive oils apart from any other oil and any other form of olive
oil. The more refined the olive oil is, the smaller the quantity of polyphenols. The
result of the producers’ efforts is a cold pressed extra virgin olive oil with high quality
standards and organoleptic characteristics, which give the oil its health-protective and
aromatic properties.

The Olive Oil Production Process

​ Stage 2:
​ Trees must be carefully irrigated and fertilized and (2) …. must be
controlled
​ If you want to get (3) …. that will make you profit.​

​ Stage 3: Olives are crushed to form a (4) …

​ Stage 4: The paste is put on round mats inside a (5) …. Water is blended in
with the paste as it's pressed and a water/oil mixture escapes.​

​ Stage 5: Water is removed by a (6) …. process. The Oil is then bottled and
distributed.